This delicious Beef Curry and Rice features wonderful warm spices like ginger, cinnamon, clove and bay.
This warm-spiced beef curry cooks up beef that is fork-tender, with a lovely sauce, full of warm spices like ginger, cinnamon, clove and bay. The sauce also has tomatoes and coconut milk. Although it has coconut milk in it (optional, you can use regular milk), it isn’t dominant, like in a Thai curry. It is also mildly curry spiced, which is how I prefer my curries.
This curry is a great dish to adjust to your taste though, by adding more or less of any of the spices or chutney (or up the crushed red pepper, if you’d like a bit more heat). Any way you make it, this is a warm and comforting dish.
Ingredients and Substitutions
Beef – stewing beef is just fine for this beef curry. Alternately, you could cut a whole steak into cubes.
Coconut Milk – if you don’t have coconut milk on hand, you can substitute milk.
Major Grey Chutney – this chutney is easily available these days, in with the Indian sauces.
Mild Curry Powder – I prefer to use mild curry powder, but you can use any curry powder you have or prefer.
I think you could very easily make this curry in a slow-cooker as well. I’d just brown the meat separately, then throw it into the cooker with the sauce ingredients and let cook away. Take the lid off and simmer for a bit at the end, if needed to thicken the sauce a bit.
! think you could very easily make this curry in a slow-cooker as well. I’d just brown the meat separately, then throw it into the cooker with the sauce ingredients and let cook away. Take the lid off and simmer for a bit at the end, if needed to thicken the sauce a bit.
How to Serve this Beef Curry
I love to serve this beef curry with Basmati rice and a green vegetable.
Get the Recipe: Beef Curry and Rice
- 2 lbs boneless stewing beef, well trimmed, cut into 1-inch pieces
- 3 Tablespoons vegetable oil
- 2 large onions, sliced
- 6 whole cloves, can use ground cloves - about 1/4 tsp.
- 2 large garlic cloves, chopped
- 2 cinnamon sticks, or 1 tsp. ground cinnamon
- 1 bay leaf
- 1/4 teaspoon dried crushed red pepper
- 1 1/2 cups coconut milk, or whole milk
- 28 oz can whole peeled tomatoes, with juice (or drained and use 1 cup-ish beef broth instead of the tomato juices)
- 3 Tablespoons Major Grey chutney
- 3 Tablespoons fresh lemon juice
- 2 Tablespoons minced peeled fresh ginger, could use ground - about 1/4 tsp.
- 2-3 teaspoon mild curry powder, plus more, to taste
- 1/2 teaspoon salt
- Hot cooked Basmati rice
- Pat beef dry and sprinkle with salt and pepper. In a heavy, large pot over medium-high heat, heat 2 Tbsp. of the oil. Add about 1/3 of the meat to the pan (*to get a good browning on your meat, don't crowd your pan. There should be space around each piece). Brown the meat on all sides and remove to a plate, repeating with 2 more batches, about 5 minutes per batch.
- Heat the remaining 1 Tbsp. oil in the same pot over medium-high heat. Add the onions and sauté until tender and brown, about 7 minutes.
- Return beef to pot. Add the cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot. Stir for 1 minute to combine and release the flavours from the spices. Stir in the coconut milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt. Bring to a boil, then reduce heat, cover and simmer on low heat, until beef is tender, stirring occasionally, about 2 hours.
- Once meat is tender, uncover, increase heat to medium-low and allow to simmer, uncovered until the juices are thickened thickened. Taste and adjust seasonings to taste (you might want to add a bit more salt, some freshly ground pepper and/or a bit more curry powder or other spice, to taste).
- Serve over rice.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!